浓缩预处理对速食银耳羹干燥品质的影响研究  

Influence of Initial Moisture Content on Freeze-Dried Quality of Instant Tremella fuciformis Soup

作　　者：于群 张涛[1] 范柳萍[1] YU Qun;ZHANG Tao;FAN Liu-ping(School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《粮油食品科技》2023年第6期75-83,共9页Science and Technology of Cereals,Oils and Foods

基　　金：方便果味银耳羹系列产品产业化关键技术研究(崇科FA2020013);中国博士后创新人才计划(BX20220137);国家自然基金青年科学基金(32202026)。

摘　　要：对干燥前的银耳羹进行浓缩预处理以减少速食银耳羹块的干燥时间,探究去除水分程度(10%~50%)对速食银耳羹块品质的影响,结果表明:与无预处理样品相比,当去除汤羹40%以内的水分时,速食银耳羹块的复水能力、流变特性及摩擦特性无明显差异,复原性较好,每批次的干燥时间最多可减少9.5 h。当去除汤羹中50%的水分时,初始复水时间内银耳叶片团聚较多,吸水速度慢,产品复水速率较慢,复水能力降低幅度较大。因此,通过浓缩预处理去除汤羹中40%以内的水分以减少速食银耳羹块的冷冻干燥时间。The drying time was decreasedby concentrating T.Fuciformis soup before drying.Effects of removing moisture content(10%~50%) on the quality of the instant T.Fuciformis soup was explored.Compared with the samples without pretreatment,when the water content of the soup was removed within 40%,rehydration capacity,rheological properties and tribology properties of instant T.Fuciformis soup showed no significant difference.In addition,drying time could be reduced by up to 9.5 h per batch.When 50% of the water in the soup was removed,the tremella pieces were seriously agglomerated during the initial rehydration time,the water absorption rate and the rehydration rate of the product were slow.The rehydration capacity decreased significantly compared with other samples.Therefore,drying time of instant T.Fuciformis soup could be reduced by removing less than 40% of the water in the soup through pretreatment.

关 键 词：速食银耳羹 冷冻干燥 加工工艺 预处理 感官品质 复水性质 

分 类 号：TS201.4[轻工技术与工程—食品科学]